2 − 10 oz. packages frozen chopped spinach −
Thawed in refrigerator overnight
1 lb. ricotta cheese
3/4 lb. shredded mozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter or margarine, lightly melted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)

Cook lasagna noodles according to package directions. Drain
carefully so as not to break noodles. Rinse and lay out flat
on a cookie sheet. Set aside.
Squeeze the excess moisture out of spinach. Place in a bowl
and add ricotta, mozzarella, Romano, pepper, and melted butter.
Mix just long enough to combine ingredients; the ricotta should
not be green.
Evenly divide the spinach mixture among noodles. Spread
mixture evenly over noodles leaving a one inch space on top and
bottom. Starting from one end, roll each noodle up over
filling. Place them seam side down in a lightly oiled casserole
dish allowing only one layer of rolls. Pour warmed sauce over
all, cover, and bake at 350F for 20 − 30 minutes or until
heated throughout.
NOTE: The spinach mixture is the same as used in spinach and
cheese calzones.